Mary Berry, the beloved queen of British baking, has graced us with another culinary gem – a simple and satisfying one-pot chicken dish that’s perfect for cozying up on chilly evenings. Chicken, known for its affordability and versatility, is the star of this recipe, complemented by a medley of flavorful vegetables. This dish, dubbed ‘easy peasy one-pot chicken’ by Berry herself, is a true testament to her commitment to creating delicious and accessible meals. Originally featured in her cookbook ‘Mary Makes It Easy,’ this recipe is a shining example of her ‘healthy and hearty all-in-one dish’ philosophy.
While Mary’s recipe calls for a classic combination of onions, fennel, and peppers, the beauty lies in its adaptability. Feel free to experiment with your favorite vegetables – think potatoes, beetroot, courgette, leeks, or even add a touch of Italian flair with basil. The possibilities are endless!
The best part? This one-pot wonder requires minimal prep time – under 30 minutes – and cooks in just one to two hours. It’s a true testament to Mary’s belief in making delicious food without sacrificing time or effort.
Here’s a breakdown of what you’ll need and how to bring this delightful dish to life:
Ingredients:
* Two tablespoons olive oil
* One large onion, thinly sliced
* One large fennel bulb, thinly sliced
* One red pepper, deseeded and diced
* Three large garlic cloves, crushed
* 100ml white wine
* 400g tin chopped tomatoes
* Two tablespoons sun-dried tomato paste
* Two teaspoons Worcestershire sauce
* One small whole chicken (about 1.25kg/2lb 12oz)
* One lemon, thinly sliced into rounds
* Five bay leaves
* One teaspoon paprika
* One tablespoon of runny honey
* Salt and freshly ground black pepper
Method:
1. Preheat your oven to 200C/180C Fan/Gas 6. Heat a deep-lidded casserole or a heavy ovenproof skillet on the stovetop over high heat.
2. Add the sliced onion, fennel, and diced pepper to the hot pan and cook for approximately four minutes, stirring consistently. Stir in the crushed garlic and cook for an additional half a minute.
3. Pour in the white wine and let it simmer until the liquid reduces by half. Add the chopped tomatoes, sun-dried tomato paste, and Worcestershire sauce. Season generously with salt and pepper.
4. While the sauce simmers, place the whole chicken upside down on a cutting board. Using kitchen scissors, carefully cut either side of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten it, creating a spatchcock chicken. This technique allows for even cooking and a more flavorful result.
5. For an extra burst of flavor, layer the lemon slices and bay leaves over the chicken. Place the chicken, breast-side up, on top of the vegetables in the casserole or skillet. Season again with salt and pepper, bring the mixture to a boil, cover the dish with a lid, and pop it into the oven for 35 minutes.
6. After 35 minutes, remove the lid, sprinkle paprika over the chicken, drizzle with honey, and return it to the oven uncovered. Continue cooking for another 30 minutes, or until the chicken is browned and fully cooked. You’ll know it’s done when the juices run clear and there’s no pink remaining.
7. To serve, ladle the vegetables onto a warm platter, carve the chicken, and arrange it on top of the vegetables. Enjoy!
This one-pot chicken masterpiece is a delightful blend of flavors and textures, and it’s sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to experience Mary Berry’s culinary magic in your own kitchen!
